Simple Shrimp Curry

I put this Simple Shrimp Curry together one night when we had limited food in the house and I was not in the mood to go grocery shopping. The fact that we are big Golden State Warriors fans, well… that may have had something to do with the inspiration for this recipe. I have been wanting to make a ‘curry’ dish, luckily we happened to have frozen shrimp and coconut milk on hand.

My son and husband (especially my husband) Loved this Simple Shrimp Curry! My daughter still has a hard time with any food that “was in the ocean”.

My son, who plays basketball for both the local travel and high school team, has taken my love for sports to a whole new level. I have been a San Francisco Giants and San Francisco 49ers fan for as long as I can remember. Years ago, while still living in the bay area, I kept my clock radio set to KNBR and would often wake up to hear Don Nelson talking about the game the night before and about the new kid, Chris Webber. However, I never watched basketball.

My son started playing the game about 3 years ago. Together, we have watched many teams, and I have learned a lot from him. Last year we followed the Warriors closely. This year, well… what a great year.

Heat a large skillet over medium heat. Drizzle a little olive oil in the pan, add the shrimp and season with salt. Stir and cook the shrimp until almost done. Remove the shrimp from the pan and place in a bowl to use later.

In the same pan add another drizzle of olive oil along with the shallots or onions, garlic and ginger. Cook for a minute or two. Add the curry powder and red pepper flakes if you are using them. Salt lightly and stir for a minute.

Next, stir in the coconut milk and slowly start adding the chicken or vegetable broth. If the sauce seems like it will be too thin, add the cornstarch to some of the broth and add to the mixture. Cook and stir for a few minutes until thickened.

Add juice from 1/2 – 1 lime, along with the sugar. Stir, and taste. Adjust sugar and salt if needed. Add the shrimp and the fresh basil or cilantro. The shrimp should be thoroughly cooked in a minute or two.

Simple Shrimp Curry

This delicious curry recipe uses simple ingredients and works well with both Shrimp and Chicken. Easiest enough for a quick weeknight dinner.

Author: Cook This Again Mom

Recipe type: Main

Ingredients

2 lbs Shrimp, defrosted

Olive Oil

1 Shallot or Small Onion, Chopped (about ½ cup)

3 - 4 Garlic Cloves, chopped

1 tablespoon Ginger, chopped

1 tablespoon Curry Powder

¼ teaspoon Red Pepper Flakes (optional)

Salt, to taste

1 can Coconut Milk (not the lite)

½ - 1 cup Chicken or Vegetable Broth

2 -3 teaspoons Cornstarch, if needed

1 Fresh Lime

3-4 teaspoons Sugar

½ cup or so Fresh Basil or Cilantro, chopped

Instructions

Heat a large skillet over medium heat. Drizzle a little olive oil in the pan, add the shrimp and season with salt. Stir and cook the shrimp until almost done. Remove the shrimp from the pan and place in a bowl to use later.

In the same pan add another drizzle of olive oil along with the shallots or onions, garlic and ginger. Cook for a minute or two. Add the curry powder and red pepper flakes if you are using them. Salt lightly and stir for a minute.

Next, stir in the coconut milk and slowly start adding the chicken or vegetable broth. If the sauce seems like it will be too thin, add the cornstarch to some of the broth and add to the mixture. Cook and stir for a few minutes until thickened.

Add juice from ½ - 1 lime, along with the sugar. Stir, and taste. Adjust sugar and salt if needed. Add the shrimp and the fresh basil or cilantro. The shrimp should be thoroughly cooked in a minute or two.